The Neapolitan Baked Meatloaf or Polpettone Al Forno. The weather turned very cold today, the perfect time to make a hardy winter’s Neapolitan meatloaf – Polpettone al Forno.
It’s a delight that needs little introduction except to say that if you see polpettone on a menu, don’t expect to get piling plate of polpette, meatballs or sauce for that matter.
Polpettone is the big, and I do mean big version of the meatball and you’ll rarely find a Neapolitan eating it with sauce or a Ragù.
Quick and easy to make, serve it with some oven roasted potatoes and you’ll have the perfect winter’s meal.
- 17 oz of ground beef
- 2 eggs
- 1 Cup of grated Parmigiano Reggiano Cheese
- 3 slices white bread
- 1/2 (4 oz) cup milk
- Bread crumbs
- Salt and Pepper
- Pour the milk into a small bowl and break up the white bread into the milk.
- In a large bowl, add the meat, eggs, parmigiano, and salt and pepper to taste.
- Squeeze the excess milk from the bread and add it to the meat mixture.
- Mix well and shape into a ball.
- Sprinkle breadcrumbs over the meat and around the bowl and roll the meat around in the bowl until all sides are lightly coated with the breadcrumbs.
- Grease the bottom of a baking pan with butter.
- Shape the meat into an oblong form and transfer it to the baking pan.
- Add more bread crumbs as needed so the top and sides are lightly coated.
- Drizzle oil around the bottom of the pan.
- Bake uncovered at 350° F for 45 minutes.
- Remove from the oven and let it sit a few minutes before slicing
Source and pictures Napoli Unplugged